Chapter XIII · Soups · No. 629

629—Gelee de Volaille à la Napolitaine

Proceed as for the “Consommé Portugaise,” but finish it with one port wine-glassful of port or old Marsala per quart.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 629, p. 225. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →